Pastelon de Yuca (Cassava and Chicken Casserole)
If you’re on the hunt for a comforting, hearty dish that will wow your family and friends, look no further than Pastelon de Yuca. This delightful casserole features a creamy filling of chicken enveloped in a luscious layer of yuca, also known as cassava. With its rich flavors and satisfying texture, this dish is sure to become a favorite at your dinner table. The best part? It’s a one-pan wonder that’s perfect for any occasion, whether you’re hosting a family feast or preparing a cozy meal for yourself.
Why This Recipe Works
The magic of Pastelon de Yuca lies in its unique combination of ingredients that create a symphony of flavors and textures. The yuca provides a starchy base that is both creamy and slightly nutty, while the chicken filling offers a savory, rich contrast. The creamy chicken filling, which is easy to prepare, enhances the overall taste and ensures that each bite is packed with flavor. Topped with melted mozzarella, this dish is not only delicious but also visually appealing, making it a showstopper on any dining table.
What We’re Using
- 1 pound yuca (cassava) – Peeled and washed, this root vegetable is the star of the dish, providing a creamy texture.
- 1 cup milk – Whole or skim, this adds richness to the yuca mixture.
- 2 tablespoons salted butter – This enhances the flavor and adds creaminess to the yuca.
- 1 egg (medium) – Acts as a binding agent in the yuca layer.
- 1 teaspoon salt – Essential for seasoning the yuca.
- Creamy chicken filling – A flavorful filling made with chicken, spices, and vegetables (see recipe with video).
- 2 tablespoons salted butter – For sautéing the chicken and adding flavor to the filling.
- 2 cups grated mozzarella – This cheesy topping melts beautifully and adds a delicious finish.
Toolbox for This Recipe
- Large pot – For boiling the yuca.
- Mixing bowl – To combine the yuca ingredients.
- Skillet – For preparing the chicken filling.
- Casserole dish – To bake the Pastelon de Yuca.
- Potato masher – For mashing the yuca into a creamy consistency.
- Oven – Essential for baking the casserole to perfection.
Pastelon de Yuca (Cassava and Chicken Casserole) Made Stepwise
Step 1: Prepare the Yuca
Start by bringing a large pot of salted water to a boil. Add the peeled and washed yuca and cook until tender, about 20-25 minutes. Once cooked, drain and let it cool slightly.
Step 2: Mash the Yuca
In a mixing bowl, combine the cooked yuca, milk, salted butter, egg, and salt. Use a potato masher to mash the mixture until it’s smooth and creamy. Set aside.
Step 3: Make the Creamy Chicken Filling
In a skillet, melt 2 tablespoons of salted butter over medium heat. Add diced chicken and cook until golden brown. Stir in your choice of vegetables and seasonings. For a deliciously creamy filling, add a splash of milk or a dollop of cream at the end of cooking.
Step 4: Assemble the Casserole
Preheat your oven to 375°F (190°C). In a greased casserole dish, spread half of the yuca mixture evenly on the bottom. Layer the creamy chicken filling on top, then cover with the remaining yuca mixture.
Step 5: Add the Cheese
Sprinkle the grated mozzarella evenly over the top of the casserole. This will create a delicious, gooey layer once baked.
Step 6: Bake to Perfection
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and golden brown. Let it cool for a few minutes before serving.
Seasonal Adaptations
- In summer, add fresh vegetables like zucchini or bell peppers to the chicken filling for a lighter dish.
- During fall, incorporate spices like nutmeg or cinnamon into the yuca mixture for a warm, cozy flavor.
- For a festive twist during winter holidays, consider adding cranberries or a touch of orange zest to the filling.
- In spring, mix in fresh herbs like cilantro or parsley for a refreshing finish.
Cook’s Notes
- Ensure the yuca is completely cooked before mashing; undercooked yuca can be tough.
- Feel free to customize the chicken filling with your favorite spices or add-ins like olives or cheese.
- For a vegetarian version, substitute the chicken with sautéed mushrooms or lentils.
- This dish is perfect for meal prep; simply store the assembled casserole in the refrigerator for up to 2 days before baking.
Shelf Life & Storage
Leftover Pastelon de Yuca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the assembled casserole before baking. Just cover it tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. When ready to enjoy, thaw it in the fridge overnight and bake as directed.
Common Questions
Can I use frozen yuca instead of fresh?
Yes! Frozen yuca can be used as a convenient alternative. Just be sure to thaw and drain it well before mashing.
What can I substitute for chicken in the filling?
For a vegetarian option, consider using beans, lentils, or sautéed vegetables like mushrooms or eggplant.
Can I make this dish ahead of time?
Absolutely! You can prepare the yuca and filling in advance, then assemble and bake when you’re ready to serve.
How can I make this dish spicier?
Add diced jalapeños or red pepper flakes to the chicken filling for an extra kick of heat!
Explore More
- Sally’s Baking Addiction – For more delicious baking recipes.
- Pinch of Yum – Explore a variety of comforting and innovative dishes.
- Minimalist Baker – Discover simple and wholesome recipes for every occasion.
Bring It Home
In conclusion, Pastelon de Yuca (Cassava and Chicken Casserole) is a delightful dish that brings comfort and joy to any meal. With its creamy layers and savory filling, it’s not just food; it’s a warm embrace on a plate. As you savor each bite, you’ll appreciate the effort that goes into creating this delectable casserole. So gather your ingredients, roll up your sleeves, and get ready to impress your loved ones with this culinary masterpiece. Bon appétit!
Pastelon de Yuca (Cassava and Chicken Casserole)
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the peeled and washed yuca and cook until tender, about 20-25 minutes. Once cooked, drain and let it cool slightly.
- In a mixing bowl, combine the cooked yuca, milk, salted butter, egg, and salt. Use a potato masher to mash the mixture until it’s smooth and creamy. Set aside.
- In a skillet, melt 2 tablespoons of salted butter over medium heat. Add diced chicken and cook until golden brown. Stir in your choice of vegetables and seasonings. For a deliciously creamy filling, add a splash of milk or a dollop of cream at the end of cooking.
- Preheat your oven to 375°F (190°C). In a greased casserole dish, spread half of the yuca mixture evenly on the bottom. Layer the creamy chicken filling on top, then cover with the remaining yuca mixture.
- Sprinkle the grated mozzarella evenly over the top of the casserole. This will create a delicious, gooey layer once baked.
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and golden brown. Let it cool for a few minutes before serving.
Notes
- Ensure the yuca is completely cooked before mashing; undercooked yuca can be tough.
- Feel free to customize the chicken filling with your favorite spices or add-ins like olives or cheese.
- For a vegetarian version, substitute the chicken with sautéed mushrooms or lentils.
- This dish is perfect for meal prep; simply store the assembled casserole in the refrigerator for up to 2 days before baking.
